Saturday, January 28, 2006

Red Cabbage Salad

(Mor Lahana Salatasi)

Remove and throw away the white centre of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter.

Wash, drain and place in a service plate. Pour the sauce on top and mix well. This salad will taste even better if you let it rest for another half hour.

6 Comments:

At the restaurant where I was introduced to Turkish food, this was served with all the meat dishes I tried, along with carrot salad and white cabbage salad. On my many return visits, I looked forward to the cabbage as much as the lamb and beef!

Hi Ruya,You can substitute lemon juice with the pomegranate paste or the Grenadine syrup or Sumac. Also you can make some sour juice from sumac kernels by soaking them into the hot water.No, it isn't in the book. I've posted Quince Tava after publishing my book:)